Crispy and Delicious Steamed Korean Green Chili Salad Recipe
Best Summer Side Dish! How to Make Steamed Korean Green Chili Salad with Garden-Fresh Chilies, Easy and Delicious Tips Revealed
Introducing a unique side dish made with fresh Korean green chilies harvested straight from the garden: the Steamed Korean Green Chili Salad recipe. The chewy yet crispy texture combined with the spicy and sweet seasoning makes it an absolute rice-thief! It’s incredibly delicious, especially when enjoyed with cold rice on a hot summer day when you might not have much appetite. This recipe brings back nostalgic flavors reminiscent of a mother’s cooking, and I’ve included detailed steps and tips so anyone can easily follow along. If you’ve only ever stir-fried or braised Korean green chilies, try steaming and dressing them in this special way. You won’t regret it!
Main Ingredients
- 200g Korean green chilies
- 5 Tbsp flour
- 1 Tbsp soy sauce
- 1 Tbsp tuna extract or fish sauce
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
For Washing Chilies
- 1 Tbsp vinegar
- 1 Tbsp vinegar
Cooking Instructions
Step 1
First, wash the Korean green chilies thoroughly under running water before removing the stems. Leaving the stems on while washing helps prevent dirt and debris from entering the inside of the chili. Of course, you can also wash them after removing the stems, so proceed with whichever method is convenient for you. After washing them clean, pat them dry. Then, soak the chilies in a mixture of 1 tablespoon of vinegar and water for about 5 minutes, and then drain them again. Soaking in vinegar water helps remove residual pesticides and maintain the chilies’ crispiness.
Step 2
Choose fresh Korean green chilies that are light green in color and have firm stems. Look for chilies that are glossy, as if they were just picked from the garden. After removing the stems, use a fork or toothpick to poke 2-3 holes into each chili. This will help the seasoning penetrate the chilies thoroughly, making them even tastier. Some people salt the chilies after poking them, but for this recipe, we’ll steam them directly.
Step 3
Place the Korean green chilies in a resealable plastic bag and add 5 tablespoons of flour. Close the bag and shake it well, or gently toss to coat the chilies evenly with flour. (Tip: Mixing in a little rice flour or raw soybean flour with the Korean green chilies before coating can add a richer, nuttier flavor and extra crispiness.)
Step 4
Line a steamer basket with a cheesecloth and arrange the flour-coated chilies on top. The chilies will adhere better to the flour if they have a slight bit of moisture remaining. (Pro Tip: After placing the flour-coated chilies in the steamer, lightly mist them with a spray bottle. This prevents the flour from clumping and creates a thinner, more even coating.) Lightly cover the chilies with the cheesecloth, close the lid, and steam over high heat for 3-4 minutes. Steaming for too long can make them mushy, so it’s important to steam them briefly to retain their crispiness.
Step 5
Now, let’s prepare the seasoning for the steamed Korean green chilies. In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of tuna extract or fish sauce, 1 tablespoon of gochugaru (Korean chili powder), 1 tablespoon of toasted sesame seeds, and 1 tablespoon of sesame oil. Stir well to ensure all the seasoning ingredients are thoroughly mixed.
Step 6
Here’s the crucial step for enjoying the best steamed Korean green chilies! It’s important to let the chilies cool completely after taking them out of the steamer. If you have a large batch, using a fan or a hand fan to cool them quickly is recommended. After briefly cooling the freshly steamed chilies, placing them in the refrigerator or freezer for 2-3 minutes will make them even drier on the outside and enhance their crispiness. (If you’re short on time, letting them cool naturally is also fine.)
Step 7
Add the prepared seasoning to the completely cooled steamed Korean green chilies. Gently toss them using chopsticks, being careful not to mash the chilies. This gentle mixing is key. Transfer the well-mixed Korean green chili salad to a nice serving dish and sprinkle generously with toasted sesame seeds. Your delicious summer side dish, Steamed Korean Green Chili Salad, is now complete.
Step 8
This finished Korean green chili salad is a perfect accompaniment on a hot summer day, especially with a bowl of cold rice mixed with a little water. It’s so addictively delicious that you might find one bowl of rice isn’t enough! Enjoy a delightful meal with the perfect harmony of chewy and crispy Korean green chilies and the tangy-sweet seasoning.
